Chicken & beetroot lentil salad
- Ailsa Burt
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Serves 2
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.1 ratingRate
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Make two meals in one: rustle up our creamy garlic chicken and polenta dinner then reinvent the leftovers to make this vibrant beetroot salad with lentils
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tsp honey
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1 tbsp Dijon mustard
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2 tbsp white wine vinegar
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3 tbsp olive oil
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250g pouch cooked puy lentils
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½ small savoy cabbage
finely sliced
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2 leftover chicken legs
skin removed and meat shredded
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small handful mixture of soft herbs
(we used parsley and dill)
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75g goat's cheese
crumbled
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3 cooked beetroot
sliced
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50g pomegranate seeds
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Nutrition: Per serving
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kcal723
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fat37g
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saturates12g
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carbs40g
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sugars17g
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fibre15g
high
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protein49g
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salt1.9g
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Method
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step 1
In a large bowl, combine the honey, mustard, vinegar and oil. Season, then mix in the lentils, cabbage, chicken and herbs. Divide between bowls, then scatter over the goat’s cheese, beetroot and pomegranate.
Recipe from Good Food magazine, January 2025
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